• Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Core, then cut pepper into 1/4-inch slices.
• Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
• Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.

• Heat a large non-stick pan over medium heat.
• When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
• Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
• Transfer peanuts to a plate.
• Add peanut butter and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk until smooth.
• Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine. Set aside.

• Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.

• Meanwhile, reheat the same pan (from step 2) over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
• Add onions, peppers, bok choy and 1 tbsp (2 tbsp) water. Season with pepper and half the garlic salt, then stir to combine. 
• Cover and cook, stirring occasionally, until tender-crisp, 3-4 min.
• Remove from heat. Transfer veggies to a plate, then cover to keep warm.
• Carefully wipe the pan clean.

• Reheat the same pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey. Season with remaining garlic salt, remaining beef stock powder and pepper. 
• Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Add sauce mixture. Bring to a simmer. 
• Cook, stirring often, until sauce is warmed through and fragrant, 1 min. 

• Add turkey mixture and veggies to the pot with linguine. Season with salt and pepper, then toss to combine.
• Cook, stirring occasionally, until linguine and veggies are warmed through, 1-2 min. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.)
• Divide linguine and any remaining sauce in the pot between bowls.
• Sprinkle peanuts over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef and pork mix.**